Main ingredient: chopped spare ribs (put in the freezer for about 1 hour, easy to chop)

Ingredients: sugar, vinegar, soy sauce, sesame seeds in moderation

First step: frying pan in the water, boil, pour in the spare ribs to boil once more, the purpose is to get rid of the blood foam.

Pinch out the ribs.

The second step: re in the frying pan into two small bowls of water, pour ribs, add sugar, vinegar, soy sauce, with medium heat, boiling state, between the need to stir frying, has been the water to dry, now the oil. Pour in sesame seeds and stir fry. You can plate it up.

Pumpkin rib soup

Materials: 1 catty pumpkin, 1 or 2 ribs, garlic 5, seasoning, salt 1 teaspoon

Practice

Pumpkin scrape the skin and wash, cut into large pieces.

Wash the pork ribs and remove the blood from the water.

The pot into the amount of water, add all the ingredients, boil and then turn on the slow fire, boil until all the ingredients are soft and the soup becomes thick, add salt to taste, ready to drink.

BBQ ribs in orange sauce

The perfect recipe for outdoor BBQ in the summer. Simple and easy to make. Sweet and sour very appetizing oh!

Ingredients: outdoor barbecue servings

a Soy sauce 3 tbsp cup/240ml

b Kumquat sauce 3 tbsp cup (I use kumquat tea sauce with the peel. I used kumquat tea sauce with the peel. You can also use orange sauce instead)

c Orange juice 3 tbsp cup

d Chopped garlic 2 tbsp~1 tbsp 1~2 tbsp

e Ginger 1/4 tsp 1 tsp

f Pork spare ribs 1 catty/600g 6 lbs cut into individual strips

How to do it:

1. In a large bowl, combine abcde with pork ribs and mix it into marinade. Mix the marinade with the ribs. Cover and refrigerate. Marinate for 12 hours or more. Turn the ribs over at least once.

2. Grill directly outdoors on charcoal or in the oven.

3. Remove the ribs from the oven and allow to warm slightly. Preheat the oven to 175 degrees Celsius and place the ribs on a baking sheet.

4. Heat the remaining sauce in a small saucepan. Mix 1 tbsp of cornstarch with 1 tbsp of water. Add to the sauce and allow to thicken. (The thicker the sauce, the more likely it is to stick to the surface of the meat. )

5. Bake the ribs in the oven for about 40 to 50 minutes or until the bone at the end separates from the meat. (Brush with the sauce two or three times during this time). Brush again with sauce five minutes before removing from the oven.

KO NOTE:

1. Tear off the parsley. Cut into strips. Serve with Thousand Island dressing. Serve with grilled meat. It's very flavorful.

2. One catty of ribs is enough for two people. You can make more. You can store them in the freezer if you don't have enough.

3. You can also try marinating them in different jams and juices.

4. Taste the saltiness of the sauce first. The sauce should be a little salty but not too salty. The sauce should be a little salty but not too salty.

Drunken Ribs

Information: 400g of bone-in pork loin, 75g of water chestnuts, 50g of tomato sauce, 1g each of curry sauce and sesame sauce, 4g of orange juice

Measurement

Stamp off most of the backbone of the pork loin and slice it, beat it horizontally and vertically with the back of a knife for three times, cut it into strips of bone-in pork, and cut the water chestnuts into pieces;

Tomato sauce, curry paste, MSG, and water chestnuts are sliced, Sesame sauce, monosodium glutamate, soup, orange juice and other seasonings into a drunken sauce;

The tenderloin strips and water chestnut slices into the frying pan deep-fried until golden brown, and then poured into the drunken sauce on a plate that is ready.

Stewed scallop with pork ribs

Main ingredient: scallop

Accessories: pork ribs, cabbage hearts, mushrooms, asparagus

Seasonings: star anise, soy sauce, vinegar, salt, sugar, pepper green onions, ginger, garlic, cornstarch

Cooking method:

1, cut the pork ribs blanch in boiling water, and then put into the pressure cooker with the seasoning to pressure cooked mushrooms and asparagus. Cut into small pieces;

2, scallops cleaned and drained with oil to fry into two sides of the yellow removed, the pot to stay in the bottom oil, add garlic, star anise sauteed flavor, and then put into the chopped mushrooms, asparagus, the spare ribs with soup poured together, add salt, soy sauce, sugar, vinegar seasoning into the scallop, simmer for 3-5 minutes, put in the heart of the vegetables to cook for a little bit, a thin thickening, drizzle of sesame oil to the pot.

Features: thick flavor, has a special flavor poly ribs scallop scallop aroma in one.

Wine Spare Ribs

Cooking method is to cut 2 pounds of spare ribs into unsalted water to cook, after boiling into two spoons of flour and then cook over moderate heat for 20 minutes, at this time to diligently stir to prevent the flour from knotted into small clumps, cook to a predetermined time to add a small amount of orange juice, put 2 - 3 two white wine, and then add sugar dense mixing. Make the ribs thickened finally the ribs pieces in a spoon, add seasoning, stir and serve.　　

Steamed Spare Ribs

Cuisine Sichuan

Features Salty, spicy and fragrant, spare ribs are soft.

Ingredients Spare ribs, rice vermicelli, coriander, bean curd, bean curd milk juice, peppercorns, ginger, green onion, garlic, salt, monosodium glutamate, pepper, vegetable oil.

Process

1. Chop the ribs into knots, add fried crispy bean curd, salt, minced ginger, minced green onion, peppercorns, tofu emulsion, pepper, MSG, and then add the rice flour, vegetable oil and mix well. 2. In the steamer basket on the pad a lotus leaf, loaded with ribs, on the steamer for 40 minutes until cooked, take out, put the garlic, coriander leaves, into the plate that is complete.

Paper wrapped ribs

With: 500 grams of ribs, edible cellophane 12 (20cm) square.

Seasoning: 1 tablespoon soy sauce, 1 teaspoon monosodium glutamate (MSG), 0.5 teaspoon pepper, 0.5 tablespoon sugar, 2 teaspoons finely chopped green onion, 2 teaspoons finely chopped ginger, 3 teaspoons cooking wine, 0.5 teaspoon five-spice powder, 1,000 grams of peanut oil, 2.5 teaspoons refined salt.

Making:

Cut the pork ribs into rectangles about 2cm long and 1cm wide, put in soy sauce, refined salt, monosodium glutamate (MSG), pepper, sugar, minced green onion, minced ginger, cooking wine, and five-spice powder, and marinate to taste.

Pack the marinated ribs into 12 packages, first into a pot of oil frying, and then change to a warm fire to fry,

frying need to be repeatedly turned. The first thing you need to do is to put them in a pot of oil and then turn them over and over again when you fry them.

Winter melon spare ribs soup

Ingredients: spare ribs half a catty, winter melon 1 catty, salt, parsley.　

Method: ① winter melon peeled and cut into pieces.　　　

② ribs scalded blood.　　　

③ water ribs cooked to seven mature, add winter melon and salt, until cooked, sprinkled with parsley

Features: This soup is light in flavor, conducive to clearing heat.

Gao Sheng Big Spare Ribs

Ingredients: * 1 catty baby ribs * lettuce and sesame seeds

Seasoning: * 1 tbsp wine * 2 tbsp sugar * 3 tbsp black vinegar * 4 tbsp soy sauce * 5 tbsp water

Methods:

1. Add baby ribs, seasonings and bring to a boil. The sauce will be thick and sticky (you need to turn it once in the middle to avoid burning the pot).

2. Serve the ribs on a plate surrounded by lettuce and sprinkle with sesame seeds for extra flavor.

Cooking Guide:

1. This dish is also known as 1.2.3.4.5 Ribs, also known as "Step by Step", which is named after the order in which the seasonings are used.

2, the ribs should be fine fire slowly burned, the meat will be soft and tender and taste

Salt crispy ribs [

pick ribs, bones are very small, the kind of ribs, the meat does not need to be very thick (too thick is not easy to fry through the deep-fried cooked), when you buy the people to help cut, chopped into three centimeters long small section.

Wash, drain, then add wine, soy sauce, sugar, five-spice powder, mix well, marinate for 20-30 minutes, so that it is flavored. Yesterday, I bought 450g of pork ribs, and used 1 tablespoon + 1 teaspoon each of cooking wine and soy sauce, 1 teaspoon of sugar, and 1/2 teaspoon of five-spice powder.

Marinate the ribs, add the groundnut flour, mix and pat, so that each piece of ribs are evenly coated with flour, scratch and pinch, and wait for the juice to slightly moisten the flour, so that the flour does not easily fall off when frying.

Put two cups of oil in the pot and heat it to 50 percent, insert the bamboo chopsticks into the middle of the oil, and more fine bubbles will rise, one by one, put the ribs in (can be divided into two to three batches of deep-fried), over medium-low heat, slowly fry, fry until the surface becomes golden brown, and the shell a little bit hardened, drain the oil and put on the plate.

Stewed Spare Ribs in Tomato Sauce

Information: 300g chopped brisket or pork chop, 300g potato, 1 small onion chopped, 1 tsp garlic. Salt ? teaspoon, sugar 3/2 teaspoon, eggplant juice 2 tablespoons, rush juice 1 teaspoon, soy sauce ? tablespoon, water 7/4 cup Thickening: 1 teaspoon of cornstarch.

Method: 1. Peel and wash potatoes, cut into angle shapes, soak in water for half an hour, pick up and drain.

2. Wash and dry the ribs, add 1 teaspoon of dark soy sauce and mix well.

3. Heat a wok, add 2 tablespoons of oil and stir well, put down the potatoes and stir until light brown, then remove.

4, onion, garlic, ribs into the pot until ribs light brown, save wine half tablespoon, seasoning to boil, simmer 15 minutes. The next potato with chopsticks, stir well, and simmer for another 15 minutes to the ribs and potatoes, buried gravy on the plate.

Radish burn ribs

Raw materials: 500 grams of pork ribs, 500 grams of radish, 20 grams of soy sauce, 5 grams of cooking wine, 4 grams of salt, 3 grams of monosodium glutamate (MSG), sugar 5 grams of green onion 8 grams, 5 grams of ginger, 5 grams of cornstarch, 50 grams of oil.

Method: radish cut into twisted pieces, scallion cut into pieces, ginger slices. Frying pan on the fire, put the oil will be onions, ginger and radish into the stir-fry to the top color to add wine, soy sauce, salt, monosodium glutamate, sugar and water, into the spare ribs billet, with the fire after the pot, turn to a small fire for 25 minutes, to be the juice collection thick and flavorful, when the water starch is added to the juice all hang on the surface of the raw materials can be.

Characteristics: the color of the dish is bright red, the meat is crispy and tender, and the taste is delicious.

Crystal Spare Ribs

Main ingredient: pork ribs about 5 centimeters long

Accessories: scallions, ginger and the right amount of cornstarch

Nutritional composition of spare ribs:

Each 100 grams of spare ribs contains 1000 kilojoules of caloric energy, 17.4 grams of protein, 18.8 grams of fat, 272 milligrams of potassium, 39 milligrams of sodium, 4 milligrams of calcium, Phosphorus 79 mg

Practice:

1, the main ingredients into the water into an onion knot, put the right amount of ginger to remove its fishy flavor,

2, ribs cooked to 5 mature when you can fish it out, and it will be evenly coated with starch and then down to the pot of boiling water to repeatedly wear 4 to 5 times to make the surface of the effect of crystal clear

3, then Fish up again and put back into the seeper continue to roll evenly starch, repeated 4 to 5 times so that its surface appears to be very high brightness, wrapped very evenly. Put it back into the steamer above for steaming, the steaming time is about 15 minutes, the dish is steamed.

Sweet orange sesame small ribs

Materials: small ribs (brisket) half a catty, sweet orange 1, fried sesame seeds moderate

Take half of the sweet orange pressure out of the orange juice, and the other half of the appropriate amount of orange meat cut into pieces spare. Stir fry the baby back ribs with garlic until cooked. Thicken the sauce with sweet orange juice, and finally into the orange meat, mix well, on the plate sprinkled with sesame seeds can be sweet orange gravy: salt, soy sauce, sugar, cornstarch, freshly squeezed orange juice

Bitter gourd and soybean pot spare ribs

The high temperature continues, the heat wave bursts. At this time, people are often susceptible to summer heat, dry mouth and bitter, the introduction of a summer soup.

Raw materials: 500 grams of fresh bitter melon, 200 grams of soybeans, 250 grams of pork ribs, 3 to 4 slices of ginger.

Cooking: first with water to the bitter melon, soybeans, pork ribs, ginger, wash, bitter melon core cut pieces, soybeans soaked for a moment; pork ribs cut into pieces, together into the pot, add water, first with the fire boil, change to the fire boil for 1 hour, adjusted to the salt a little, drink soup, bitter melon and pork ribs.

Effects: bitter melon soybean pork ribs soup smell bitter sweet, clear and moist, with summer heat, bright eyes and detoxification, it is appropriate to drink many times during the summer heat.

Cool Gourd Spare Ribs

Ingredients: 280g pork chop, 2 green onions, 580g bitter gourd, 2 slices of ginger, 1 clove of garlic, 35g bean curd, ? tsp cornstarch, 1 tsp salt, ? tsp monosodium glutamate (MSG), 1 tsp soya sauce, 1 tsp sugar, 1 tsp oyster sauce, a pinch of pepper, 7 tbsp oil.

How to make:

Cut pork chop into cubes, mix well with cornstarch, cut bitter gourd into julienne strips, add salt and water, marinate for 30 minutes, put in water, wash off salt; cut green onion into segments, chop ginger, garlic and bean curd; heat the oil, stir-fry ginger, bean curd and garlic, then put in the pork chop, bitter gourd and stir-fry for 4-5 minutes in medium heat, add ? cup of water, salt, monosodium glutamate (MSG), soy sauce, sugar, oyster sauce, pepper and mix again in slow heat. Stir-fry, and then simmer for about 20 minutes, and then use tai bai powder, water, thickening, put green onions, can be served.

Potato Spare Ribs Soup

Ingredients: 10 taels of fresh pork ribs (about 400 grams), four potatoes, two tomatoes, one teaspoon of salt, twelve bowls of water

Methods:

(1) Wash spare ribs, peel and wash potatoes, peel tomatoes, and cut into four parts each

(2) boil water in a pot with a high flame, then boil spare ribs, potatoes and tomatoes at high flame.

Note:

(1) Put the tomatoes in boiling water, then put them in cold water for a few moments, it will be easy to peel the skin

(2) Wash the potatoes, put them in boiling water for a few moments, then take them out and rinse with cold water, it will be easy to peel the skin

Sichuan Style Potato BBQ Spare Ribs!

Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried chili peppers, peppercorns, dashi, salt, rock sugar, soy sauce, vinegar

Practice:

1. Ribs over the boiling water, and then fished out of the filtered water. 2. frying pan with oil, not too little, more does not matter, hot into the Pixian bean paste, cut the dry chili peppers, the right amount of peppercorns, one to two dashi, the right amount of Sugar, soy sauce and vinegar, stir fry, fire a little, do not fry the paste. 3. seasoning fried, open high heat into the ribs fully stir fry to the ribs of oil forced out. 4. put the water flooded over the ribs, cover the pot to stew. 5. stew to the soup left little time. 6. pour some sesame oil into the carrots and potatoes, and then fully stir fry. 7. once again, add the water did not exceed the material, cover the pot to stew. 8. stew to the soup is dry, off the fire.

Plum ribs

Raw materials: thick meat pork ribs one catty, plums two. Two green onions, one red pepper.

Marinade: half a tablespoon each of shaoxing wine and soy sauce.

Seasoning: Shaoxing wine, soy sauce, Zhejiang vinegar, rock sugar, salt, monosodium glutamate

Practice:

Pork ribs chopped into chunks, sour plums crushed, coated in the near side of the bone with marinade for an hour, put into the boiling oil and fry for two minutes, then wait for the temperature of the oil to rise will be the pork ribs back to the deep frying for a minute. Cut red pepper and green onion into julienne strips. Heat a pan, add two tablespoons of oil, add seasonings and slow fire until the sugar dissolves, put in the ribs, cover and cook for two minutes, mix well and cook until the juice is thick add red pepper, green onion can be shredded.

Guillow fish ribs

I. Ingredients: guillow fish, flowery lotus root, salt, cooking wine and so on.

Second, the production: the osmanthus fish to stay head, tail, fish meat chopped into mud, add ingredients, seasonings, made of fish filling. Lotus root cut into thick strips, pat dry starch to be used. Fish head and tail cleaned and marinated to taste, pat dry powder into the frying pan to mature color yellowish, pick up and drain the oil, put on the ends of the basin, and then wrapped in the fish stuffing on the lotus root strips, dipped in breadcrumbs, into the frying pan to cook, color yellowish, take out and drain the oil, plate, with pepper and salt tomato sauce to accompany the food.

Nourishing yin and blood, pork knuckle soup

This soup has the effect of nourishing yin and lungs, nourishing blood and stomach. It is suitable for all kinds of people in the fall and winter tonic.

Main ingredient: 1 kilogram - 5 kilograms of pork ribs or pork knuckles. Ingredients: 20 grams of Radix Codonopsis, 20 grams of Radix Salviae Miltiorrhizae, 5 grams of ginger, 25 grams of bamboo, 10 grams of Chinese yam, 10 grams of lily, 10 grams of Coix Seed, 10 grams of Gorgon fruit, 10 grams of lentils.

Eating method: soak all the ingredients in water for half an hour, then wash the pork ribs or pork knuckles with the ingredients together with a strong fire; then use a small fire until the meat is rotten, add a little salt can be.

Fishweed stewed ribs to stop heat cough

200 grams of fresh fishweed, 500 grams of pork ribs. Fishweed first decoction, filtered, pork ribs into the cooking pot, pour the fishweed liquid, began to stew, after the meat is cooked with the right amount of salt and monosodium glutamate, drink soup and eat meat, eaten in 2-3 times, stewed 2 times a week to eat. Not only can clear heat and detoxification, but also pus discharge, applicable to lung heat cough, sputum yellow thick, as well as lung carbuncle coughing up pus and blood and so on.

Kyoto Spare Ribs

Raw materials:

325 grams of pork spare ribs, 1 egg, 10 grams of green onion and ginger, 20 grams of soy sauce, 15 grams of shaoxing wine, 50 grams of sugar, 25 grams of vinegar, 15 grams of sesame oil, 50 grams of flour, 10 grams of water starch, 500 grams of peanut oil.　

Practice:

①pork ribs chopped into 2.8 cm long small pieces, add 5 grams of wine, soy sauce 5 grams of impregnation, and then knocked into the egg 1 mix well, add the flour slurry;

② frying pan on the fire, scooped into the peanut oil burned to six mature, will be thrown into the pot, with an iron spoon to set aside the scattered, deep-fried through the leaky spoon fished out, to be the oil wet burned to eighty percent of the heat, and then put into the ribs! Fry until crispy, pour into a leaky spoon to drain the oil. Frying pan back on the fire, put a little oil, onion and ginger, wine, soy sauce, sugar, and then add a little water to boil, thickening with water starch, add vinegar, sesame oil, pouring into the spare ribs, turn over evenly, start the pot to plate that is complete.

Features: The dish belongs to Beijing home cooking. The appearance of the dish is bright red color, sweet and crispy taste, can be served.

Clove Spare Ribs

Main Ingredients: inch rows (about 1.5 inches long, about 2 cm wide)

Accessories: sugar, monosodium glutamate, salt, cooking wine, red currant rice, cloves

Practice: 1, will be boiled in boiling water after the spare ribs, fished out of the dish;

2, the appropriate amount of water, the next into the sugar, monosodium glutamate, salt, cooking wine, red currant rice, cloves (a few), cook until the sauce is thick and hooked up;

2, the appropriate amount of water, under the sugar, monosodium glutamate, salt, cooking wine, red currant rice, cloves (several), cook until the sauce is thick and hooked up. Can be.

Food Tips: 1, boil ribs is to break the raw, that is, to remove the blood on the ribs;

2, red currant rice is for color, edible natural, can be purchased in the supermarket.

Small with wine: refreshing beer, you can make people who do not like big meat do not feel greasy, preferably ice over the refreshing beer.

Spare ribs and lotus root soup

Ingredients: 500 grams of spare ribs, 1000 grams of lotus root, a piece of ginger, 1 tablespoon of wine, salt and pepper.

Method:

1, the ribs chopped into small pieces, washed and drained of water; lotus root peeled off the skin, with a knife to shoot through the appropriate cut block, into the water to soak for use.

2, frying pan on the fire, the oil burned to fifty percent hot, will be one by one into the meat into the pan fried until the meat is cooked stereotypes. Re-oil the pot to seventy percent of the heat, the meat into the pot and then fried once more, until the meat was golden brown skin, fish out of the dry oil to be used.

3, frying pan and then on the fire, add the right amount of oil to heat, put the onion and ginger, garlic stir-fry, add wine, sugar, soy sauce, water, chicken powder boiling, thickening with water starch, pouring into the loin block turn, dripping sesame oil, vinegar can be up to the pan on the plate.

Annex: you can use starch, flour, etc. instead of rice flour; fried meat to pay attention to hanging paste to be uniform, control the oil temperature; after the initial frying, to organize the removal of paste beard, so that the meat refreshing; meat frying time can not be too long to achieve the outside of the crispy and tender. The next onion can be dotted with some chili oil.

Spicy Taro Spare Ribs in Casserole

Ingredients: 400g spare ribs, 500g taro, garlic

Seasoning: 1) 1 tbsp wine, 1/2 tbsp soy sauce

2) 1/2 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar, pepper

Preparation:

1) Wash the spare ribs, mix with seasoning 1) 1 tbsp soy sauce, 2 tbsp salt, 2 tbs sugar, 2 tbs pepper and 2) 1 tbsp water, 3) 1 tbsp water. Marinate for 10 minutes, then deep-fry in hot oil until colorful.

2. Peel taro, cut into small pieces, and fry in hot oil.

3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.

4. Cook taro for 20 minutes or until tender and sauce is reduced to a simmer.

Remarks:

1, pot refers to a small casserole, with insulation;

2, baby back ribs to use pork above the sub-row, the texture is more tender.

Bursting bad ribs

Cuisine Fujian

Features Color red, with bad flavor

Raw materials pig big ribs (500 grams), red bad (75 grams), egg white (2), minced green onion (a little), garlic (5 cloves), sugar (30 grams),

Production

First, cut the ribs into strips of pieces; sugar, Salt and red bad mix in a small bowl, the ribs into a mix, and then placed in the paste with egg white, diamond powder and mix a mix. Second, open the warm fire hot lard (500 grams) pot, the ribs into the deep-fried for about three minutes, pour out the filtered oil. Third, the garlic head with a knife, put in a frying pan fried flavor, add sesame oil and green onions. Then put the ribs into, together with a few times upside down fried that is good.

Stewed cabbage with pork ribs

Main ingredient: 250 grams of pork ribs, 250 grams of cabbage.

Accessories: 10 grams of coriander stalks, refined salt, monosodium glutamate, pepper water, onion and ginger, broth, oil.

Making process

1, the ribs chopped into one inch and a half long section, cabbage head cut into long squares, cilantro stalks cut into small segments, green onion, ginger cut into pieces, ginger pieces with a knife pat.

2, the spoon in the water, water boiling into the ribs scalded out, and then rinse with water to clean blood foam.

3, spoon into a small amount of oil, oil is hot when the onion, ginger pieces of frying pan, and then into the cabbage stir-fry until half-cooked, add broth, add ribs, salt, pepper water. After boiling, moved to a small fire stew, remove the onion, ginger pieces, plus monosodium glutamate, coriander stalks, out of the spoon in the bowl that is completed.

Features soup white, flavorful, meat rotten off the same.

Stewed cactus ribs

Main ingredient: cactus

Accessories: spare ribs, mushrooms

Seasoning: salt, green onions, ginger, cooking wine, broth

Practice:

1.will be washed and cut into chunks of spare ribs blanch in boiling water and fished out of the cool boiled water washed off the blood foam;

2.will be cactus skinned and cut into chunks of mushrooms washed, onion, ginger, respectively. Onion, ginger washed and cut into segments and slices;

3. Sit in a pot on the fire into the soup, onion segments, ginger, pork ribs, salt, cooking wine, mushrooms, open the pot for 30 minutes, pour the cactus blocks, to be thick juice when the pot can be.

Features: fragrant and refreshing.

Tips: Generally, those with ribs are called square meat, and those without bones are called five-flower rib meat, which is also divided into hard ribs and soft ribs, and is also called hard five-flower and soft five-flower.

Pepper and salt pork ribs

This dish is rich in iron, is a good source of iron supplementation for pregnant women, can prevent and control the pregnancy of its iron deficiency pelvic blood.

Raw materials: 250 grams of pork ribs, 2 grams of cooking wine, 30 grams of starch, 0.5 grams of monosodium glutamate (MSG), 25 grams of sugar, 15 grams of vinegar, 3 grams of peppercorn salt, 1,000 grams of cooked lard (consumed 75 grams), 25 grams of soy sauce.

Making:

1, the ribs cleaned, cut into 6 cm, 2 cm or so of meat strips, with a small amount of soy sauce, cooking wine, monosodium glutamate and part of the fixed powder mix, mix well, soak for an hour, so that it is flavored.

2, and then sugar, vinegar, soy sauce and a little water into a sweet and sour sauce, the remaining starch with 2 times the water into wet starch.

3, the pot on the fire, the first time to fry ribs, fish out, a little cold, and then fry again, so that the ribs fried through and uniform, fish out, put on a plate.

4, and then hot frying pan, will be adjusted to the sweet and sour sauce poured into the boil, pour into the wet starch hook into sweet and sour sauce, dripping cooked lard, put in plus a bowl.

5, put the pepper salt in a small plate, when eating can be dipped in sweet and sour sauce, pepper salt to eat.

Features: meat aroma, unique flavor.